Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For topping:
Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Not being in the US, I used digestive biscuits for the base. This worked well. I also made my own strawberry jelly by heating 200 g strawberry purée and 15g sugar to 60C and adding 2 soaked gelatine leaves. The cheesecake cracked quite a bit, but this odd not detract from our enjoyment of it.
As there are only 2 of us, I made a half quantity. Lovely Sunday dessert.